Capsicum (Peppers) Filled With Beans
|Capsicums||4 (red or green peppers)|
|For bean filling|
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Ground cumin||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||3 Tablespoon|
|Chicken stock/Vegetable stock||2 Fluid Ounce (1/2 Cup/60 milliliter)|
|Canned tomatoes||14 Ounce, undrained and mashed (440 gram)|
|Canned red kidney beans||14 Ounce, drained (440 gram)|
|Freshly ground black pepper||To Taste|
1. Cut capsicums (peppers) in half lengthwise and remove seeds and pith. Place capsicum (pepper) shells on a lightly greased baking tray and set aside.
2. Heat oil in a large saucepan, add onion and cook, stirring, for 2-3 minutes or until onion is soft.
3. Add cumin, garlic, tomato paste (puree), stock, tomatoes and red kidney beans to pan and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until mixture reduces and thickens. Season to taste with black pepper.
4. Spoon filling into prepared capsicum (pepper) shells and bake for 20 minutes or until peppers are tender.